Korean Kalbi Short Ribs with Cucumber Salad

Kalbi Short Ribs

• 1.5 lb flanken-cut short ribs (about ⅓ inches thick, cut across the bones)
• ½ Asian pear, peeled and cored
• ¼ white onion
• 4 tbsp soy sauce
• 1½ tbsp brown sugar
• 1 tbsp honey
• 2 tbsp mirin
• 2 tsp toasted sesame oil
• 3 clove garlic, minced or grated
• 1 tsp ginger, minced or grated
• 1 tsp black pepper
• 2 green onions, thinly sliced
• 1 Persian cucumbers, sliced ⅓ inches thick
• 2 tsp toasted sesame seeds

Kalbi Short Ribs

1. In a blender, combine the pear and onion with soy sauce, brown sugar, honey, mirin, sesame oil, garlic, ginger, and black pepper. Blend until completely smooth.
2. Place the short ribs in a zip-top bag or shallow dish. Pour the marinade over, add half the green onions, and massage to coat. Refrigerate 4+ hours (overnight is better).
3. Get a chimney of charcoal fully ashed over, then dump it into the grill for a hot, direct bed of coals. You want it screaming hot — kalbi is a quick sear, not a slow cook. A gas grill, cast iron pan, or stainless steel pan can be substituted.
4. Pull the ribs from the fridge about 20 minutes before grilling, shaking off excess marinade so they don’t flare up too much over the coals.
5. Set the ribs directly over the hot coals. Grill about 60–90 seconds per side, watching closely — the sugar in the marinade chars fast over charcoal, so move pieces to a cooler part of the grate if flare-ups get aggressive. Pull them just past medium.
6. Let rest 3–5 minutes, then slice between the bones if needed. Garnish with green onions and sesame seeds.